Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

tomato pie with an italian twist

(1 rating)
sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

I decided to try a new recipe for lunch - tomato pie. It's supposed to be a "southern" thing, but I've never had it. I figured I'd give it a try since we have so many tomatoes sitting around. I narrowed it down to 3 recipes to work from. None of them sounded perfect to me, or I didn't have the exact ingredients, so I created a hybrid. It turned out great! My husband and I were both surprised at how good it is! In addition to homegrown tomatoes, it has sweet onion, fresh basil and crispy prosciutto topped with a creamy mixture of mayo, grated parmesan and smoked swiss cheeses. Delish!

(1 rating)
yield 6 -8
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For tomato pie with an italian twist

  • 1
    deep dish pie shell, blind-baked
  • 3-4 lg
    tomatoes (homegrown are best)
  • 1/2 c
    mayonnaise
  • 1/3 c
    parmesan cheese, freshly shredded, packed
  • 1/3 c
    smoked swiss cheese (or smoked gouda), packed
  • 3 slice
    prosciutto (or bacon)
  • 1 tsp
    butter
  • 1/2 lg
    sweet onion, diced
  • 5-6
    fresh basil leaves
  • salt and freshly ground black pepper
  • cherry tomato and extra basil for garnish, if desired

How To Make tomato pie with an italian twist

  • Ingredients for tomato pie.
    1
    Gather and prep ingredients (blind-bake crust, shred cheeses, dice onion etc...)
  • Sliced tomatoes, draining in strainer over a bowl.
    2
    Slice tomatoes 1/4-1/2 inch thick into a strainer placed over a bowl to catch juices; sprinkle tomatoes with a little salt. Allow tomatoes to drain for minimum of one hour, flipping the slices over several times.
  • Strips of prosciutto frying in nonstick skillet.
    3
    While tomatoes are draining, cut prosciutto (or bacon) into short strips (or dice, your preference.) Fry over medium heat, with a touch of olive oil or bacon grease, until it begins to brown and crisp. Remove prosciutto from pan to a small dish or foil.
  • Diced onion and a teaspoon of butter in nonstick skillet.
    4
    Add a teaspoon of butter and the diced onion to the same skillet; saute over medium/medium high heat several minutes, until onions begin to brown. Remove from heat; set aside.
  • Fried prosciutto in parbaked pie crust on cookie sheet.
    5
    Preheat oven to 375 degrees F. Place blind-baked pie crust on rimmed cookie sheet. Chop or cut fried prosciutto into smaller pieces; scatter over bottom of crust. (Reserve a little bit of the prosciutto for garnish, if desired.)
  • Tomato pie filling in crust.
    6
    Lightly blot tomato slices with a paper towel. Place one slice in center of pie crust; arrange remainder of slices, overlapping, until pie is about 3/4 full.
  • Tomato pie filling in crust.
    7
    Sprinkle lightly with sea salt and freshly ground black pepper, then a chiffonade of fresh basil. Scatter prepared onions over all.
  • Mixing together mayo and 2 cheeses.
    8
    Make the topping by combining 1/2 cup mayonnaise and the cheeses.
  • Mayo and cheese topping smoothed over top of tomato pie filling, ready for oven.
    9
    Drop dollops of the cheese mixture all over the pie, then gently spread to completely cover the pie to the edge of the crust.
  • Baked tomato pie.
    10
    Bake at 375 degrees F for 25 to 30 minutes, until top is lightly browned.
  • Garnished tomato pie.
    11
    Allow to cool for about 20 minutes before serving. Garnish as desired. Refrigerate leftovers.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT